Sous Chef: Lead Kitchen, Menu Innovation & Cost Control

Boyne Resorts; Snoqualmie Pass (WA); On-site; USD 39,000 - 44,000; Full time

Benefits offered by this job

Ally Health benefit

401(k) discretionary match

Sick time accrual

Job summary

Boyne Resorts seeks a dedicated Sous Chef to support the Executive Chef and lead the kitchen team at Summit at Snoqualmie near Seattle. You will oversee daily operations, ensure menu execution, and manage costs while developing a strong culinary staff.

In this role you will coordinate with front-of-house teams, maintain high quality, and drive performance improvements in a fast-paced, high-volume environment.

Qualifications

• Formal culinary education or equivalent combination of professional experience.
• Proven kitchen leadership experience directing culinary teams in high-volume, fast-paced environments.
• Experience in menu development, cost control, inventory management, and staff training.
• Advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines.
• Financial acumen in food costing, portion control, and kitchen profit/loss management.
• Obtain and maintain a Washington State Food Worker Card.

Responsibilities

• Collaborate with the Executive Chef on menu innovation and seasonal offerings.
• Drive continuous improvement initiatives based on kitchen performance analysis.
• Support special event and catering logistics.
• Oversee culinary operations, food preparation, and service delivery, maintaining quality standards.
• Implement food cost controls, portion management, and waste reduction initiatives.
• Oversee inventory and procurement, including ordering, receiving, storage, and rotation of products.
• Implement and monitor food safety protocols, sanitation standards, and health department compliance.
• Manage staff scheduling and labor to optimize coverage and control costs.
• Lead culinary team training, mentoring, and performance coaching.
• Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations.
• Collaborate with front-of-house leadership to ensure seamless service delivery.

Skills

Kitchen leadership

Menu development

Cost control

Inventory management

Staff training

Advanced knife skills

Education

Formal culinary education or equivalent

Job description

Boyne Resorts seeks a dedicated Sous Chef to support the Executive Chef and lead the kitchen team at Summit at Snoqualmie near Seattle. You will oversee daily operations, ensure menu execution, and manage costs while developing a strong culinary staff.

In this role you will coordinate with front-of-house teams, maintain high quality, and drive performance improvements in a fast-paced, high-volume environment.